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opsnyc
Ops
Since 2016
Sourdough pizza, good wines.
176 2nd Ave, Manhattan
346 Himrod St, Brooklyn
RAMP pizza in the East Village! Danielle and Eddy ramped up our @caputobrotherscreamery ricotta with lots of ramps and green garlic, then more ramp leaves on top, and pickled ramp bulbs. It’s delicious and the season is short !
RAMP pizza in the East Village! Danielle and Eddy ramped up our @caputobrotherscreamery ricotta with lots of ramps and green garlic, then more ramp leaves on top, and pickled ramp bulbs. It’s delicious and the season is short !
RAMP pizza in the East Village! Danielle and Eddy ramped up our @caputobrotherscreamery ricotta with lots of ramps and green garlic, then more ramp leaves on top, and pickled ramp bulbs. It’s delicious and the season is short !
RAMP pizza in the East Village! Danielle and Eddy ramped up our @caputobrotherscreamery ricotta with lots of ramps and green garlic, then more ramp leaves on top, and pickled ramp bulbs. It’s delicious and the season is short !
The legendary Francesco Carfagna will be joining us Thursday night from 7pm, for an evening of big bottles of wine from the tiny island of Giglio, off the south western coast of Tuscany. With respect and reverence, Francesco and his family work the rocky, hilly terrain, from the shoreline up the hill to their home. Come by to chat and cheers him and request to visit the island and see it for yourself !
Everything will be available by the glass, and pizza is an ideal pairing :)
🎨 @gribrie
The legendary Francesco Carfagna will be joining us Thursday night from 7pm, for an evening of big bottles of wine from the tiny island of Giglio, off the south western coast of Tuscany. With respect and reverence, Francesco and his family work the rocky, hilly terrain, from the shoreline up the hill to their home. Come by to chat and cheers him and request to visit the island and see it for yourself !
Everything will be available by the glass, and pizza is an ideal pairing :)
🎨 @gribrie
Sunday Lunch at Ops ™️
May 10th, 2026
For our next Sunday lunch we welcome Ethan Pikas of Chicago’s @cellardoorprovisions !
Cellar Door is a restaurant I dreamt of dining at for years. And I didn’t really know what I was dreaming of until getting the chance to dine there. It’s the perfect restaurant. Casual enough to go any day of the week, so down to earth you feel like you’re in someone’s home or even your own home, and the food is some of the most thoughtful you can find in North America.
We’ve been lucky enough to dine at Cellar Door a few times, Jackson worked there for years and now works with us in the East Village, we cooked their 10 year anniversary party in Chicago, and have since been trying to return the favor here in New York. We are so excited to welcome Ethan to cook in the wood oven with us, for what’s sure to be a memorable meal.
$60 per person for all food. Please reach out if you want to come and have any dietary restrictions, we will do our best to accommodate ❤️
Booking is open on Resy 👋
🎨 @gribrie
Sunday Lunch at Ops ™️
May 10th, 2026
For our next Sunday lunch we welcome Ethan Pikas of Chicago’s @cellardoorprovisions !
Cellar Door is a restaurant I dreamt of dining at for years. And I didn’t really know what I was dreaming of until getting the chance to dine there. It’s the perfect restaurant. Casual enough to go any day of the week, so down to earth you feel like you’re in someone’s home or even your own home, and the food is some of the most thoughtful you can find in North America.
We’ve been lucky enough to dine at Cellar Door a few times, Jackson worked there for years and now works with us in the East Village, we cooked their 10 year anniversary party in Chicago, and have since been trying to return the favor here in New York. We are so excited to welcome Ethan to cook in the wood oven with us, for what’s sure to be a memorable meal.
$60 per person for all food. Please reach out if you want to come and have any dietary restrictions, we will do our best to accommodate ❤️
Booking is open on Resy 👋
🎨 @gribrie
Sunday Lunch at Ops ™️
May 10th, 2026
For our next Sunday lunch we welcome Ethan Pikas of Chicago’s @cellardoorprovisions !
Cellar Door is a restaurant I dreamt of dining at for years. And I didn’t really know what I was dreaming of until getting the chance to dine there. It’s the perfect restaurant. Casual enough to go any day of the week, so down to earth you feel like you’re in someone’s home or even your own home, and the food is some of the most thoughtful you can find in North America.
We’ve been lucky enough to dine at Cellar Door a few times, Jackson worked there for years and now works with us in the East Village, we cooked their 10 year anniversary party in Chicago, and have since been trying to return the favor here in New York. We are so excited to welcome Ethan to cook in the wood oven with us, for what’s sure to be a memorable meal.
$60 per person for all food. Please reach out if you want to come and have any dietary restrictions, we will do our best to accommodate ❤️
Booking is open on Resy 👋
🎨 @gribrie
Sunday Lunch at Ops ™️
May 10th, 2026
For our next Sunday lunch we welcome Ethan Pikas of Chicago’s @cellardoorprovisions !
Cellar Door is a restaurant I dreamt of dining at for years. And I didn’t really know what I was dreaming of until getting the chance to dine there. It’s the perfect restaurant. Casual enough to go any day of the week, so down to earth you feel like you’re in someone’s home or even your own home, and the food is some of the most thoughtful you can find in North America.
We’ve been lucky enough to dine at Cellar Door a few times, Jackson worked there for years and now works with us in the East Village, we cooked their 10 year anniversary party in Chicago, and have since been trying to return the favor here in New York. We are so excited to welcome Ethan to cook in the wood oven with us, for what’s sure to be a memorable meal.
$60 per person for all food. Please reach out if you want to come and have any dietary restrictions, we will do our best to accommodate ❤️
Booking is open on Resy 👋
🎨 @gribrie
We’re popping up in LA to bring East Coast and West Coast pizza together in one very good setting. 🍕
On April 22, @quartersheets & @opsnyc come to @littlecityfarmla for a one-night-only dinner centered around seasonality, sustainability, and simple food done exceptionally well. Brought together by a shared love of thoughtful cooking– and, obviously, really good za– the two restaurants team up for an evening that celebrates thoughtful sourcing, the Earth,and always eating the crust.
Tickets are limited — RSVP at the link in bio.
All tickets proceeds benefit @lacompost
We’re popping up in LA to bring East Coast and West Coast pizza together in one very good setting. 🍕
On April 22, @quartersheets & @opsnyc come to @littlecityfarmla for a one-night-only dinner centered around seasonality, sustainability, and simple food done exceptionally well. Brought together by a shared love of thoughtful cooking– and, obviously, really good za– the two restaurants team up for an evening that celebrates thoughtful sourcing, the Earth,and always eating the crust.
Tickets are limited — RSVP at the link in bio.
All tickets proceeds benefit @lacompost
We’re popping up in LA to bring East Coast and West Coast pizza together in one very good setting. 🍕
On April 22, @quartersheets & @opsnyc come to @littlecityfarmla for a one-night-only dinner centered around seasonality, sustainability, and simple food done exceptionally well. Brought together by a shared love of thoughtful cooking– and, obviously, really good za– the two restaurants team up for an evening that celebrates thoughtful sourcing, the Earth,and always eating the crust.
Tickets are limited — RSVP at the link in bio.
All tickets proceeds benefit @lacompost
We’re popping up in LA to bring East Coast and West Coast pizza together in one very good setting. 🍕
On April 22, @quartersheets & @opsnyc come to @littlecityfarmla for a one-night-only dinner centered around seasonality, sustainability, and simple food done exceptionally well. Brought together by a shared love of thoughtful cooking– and, obviously, really good za– the two restaurants team up for an evening that celebrates thoughtful sourcing, the Earth,and always eating the crust.
Tickets are limited — RSVP at the link in bio.
All tickets proceeds benefit @lacompost
We’re popping up in LA to bring East Coast and West Coast pizza together in one very good setting. 🍕
On April 22, @quartersheets & @opsnyc come to @littlecityfarmla for a one-night-only dinner centered around seasonality, sustainability, and simple food done exceptionally well. Brought together by a shared love of thoughtful cooking– and, obviously, really good za– the two restaurants team up for an evening that celebrates thoughtful sourcing, the Earth,and always eating the crust.
Tickets are limited — RSVP at the link in bio.
All tickets proceeds benefit @lacompost
We’re popping up in LA to bring East Coast and West Coast pizza together in one very good setting. 🍕
On April 22, @quartersheets & @opsnyc come to @littlecityfarmla for a one-night-only dinner centered around seasonality, sustainability, and simple food done exceptionally well. Brought together by a shared love of thoughtful cooking– and, obviously, really good za– the two restaurants team up for an evening that celebrates thoughtful sourcing, the Earth,and always eating the crust.
Tickets are limited — RSVP at the link in bio.
All tickets proceeds benefit @lacompost
We’re popping up in LA to bring East Coast and West Coast pizza together in one very good setting. 🍕
On April 22, @quartersheets & @opsnyc come to @littlecityfarmla for a one-night-only dinner centered around seasonality, sustainability, and simple food done exceptionally well. Brought together by a shared love of thoughtful cooking– and, obviously, really good za– the two restaurants team up for an evening that celebrates thoughtful sourcing, the Earth,and always eating the crust.
Tickets are limited — RSVP at the link in bio.
All tickets proceeds benefit @lacompost
We’re popping up in LA to bring East Coast and West Coast pizza together in one very good setting. 🍕
On April 22, @quartersheets & @opsnyc come to @littlecityfarmla for a one-night-only dinner centered around seasonality, sustainability, and simple food done exceptionally well. Brought together by a shared love of thoughtful cooking– and, obviously, really good za– the two restaurants team up for an evening that celebrates thoughtful sourcing, the Earth,and always eating the crust.
Tickets are limited — RSVP at the link in bio.
All tickets proceeds benefit @lacompost
We’re popping up in LA to bring East Coast and West Coast pizza together in one very good setting. 🍕
On April 22, @quartersheets & @opsnyc come to @littlecityfarmla for a one-night-only dinner centered around seasonality, sustainability, and simple food done exceptionally well. Brought together by a shared love of thoughtful cooking– and, obviously, really good za– the two restaurants team up for an evening that celebrates thoughtful sourcing, the Earth,and always eating the crust.
Tickets are limited — RSVP at the link in bio.
All tickets proceeds benefit @lacompost
Big list update in preparation for our Sunday lunch with the one and only @kosukecuisinier @mijote_sf ! @jacoblouismoon is fixing the typos as I write this👨🏻💻
The veggies are coming back to Bushwick. A new seasonal pie this week with asparagus, spinach, and coppa.
Sunday Lunch at Ops ™️
April 12th, 2026
We first encountered Kosuke and his legend in 2018 when he was cooking in the “kitchen” at Ordinaire. There isn’t a kitchen at Ordinaire, but anyone eating his food there would have never known. Then and in the years since, we learned that Kosuke is truly one of the greatest minds to work in a kitchen. And no one does it with more passion or joy.
On a personal note, as someone who is also working through a cultural/traditional sort of lens (for me it’s Italian food, pizza, of course), I have a great appreciation for how committed and successful he is at translating his French and Japanese training to where he calls home. His food is a reflection of how experienced and versed he is in historic references, that he is able to freely improvise and create with intention wherever he is. And the creations are delicious.
Since opening @mijote_sf in 2022, it is the place to have the most exciting meal you can find in North America. If you haven’t been, make plans!
Ops is honored to welcome Kosuke Tada and sous chef Lauren Waters, on the heels of the 4 year anniversary of Mijoté, for a casual 3 course lunch On Sunday, April 12th. Coming along from Northern California is Devin of @dorsalwines , bringing his stellar natural wines. Also a friend of Ops’ for many years, we always have Devin’s wines on offer and are excited to have him pouring here for the first time.
$60 per person for all food. Please reach out if you want to come and have any dietary restrictions, we will do our best to accommodate ❤️
Booking is open on Resy 👋
🎨 @gribrie
Sunday Lunch at Ops ™️
April 12th, 2026
We first encountered Kosuke and his legend in 2018 when he was cooking in the “kitchen” at Ordinaire. There isn’t a kitchen at Ordinaire, but anyone eating his food there would have never known. Then and in the years since, we learned that Kosuke is truly one of the greatest minds to work in a kitchen. And no one does it with more passion or joy.
On a personal note, as someone who is also working through a cultural/traditional sort of lens (for me it’s Italian food, pizza, of course), I have a great appreciation for how committed and successful he is at translating his French and Japanese training to where he calls home. His food is a reflection of how experienced and versed he is in historic references, that he is able to freely improvise and create with intention wherever he is. And the creations are delicious.
Since opening @mijote_sf in 2022, it is the place to have the most exciting meal you can find in North America. If you haven’t been, make plans!
Ops is honored to welcome Kosuke Tada and sous chef Lauren Waters, on the heels of the 4 year anniversary of Mijoté, for a casual 3 course lunch On Sunday, April 12th. Coming along from Northern California is Devin of @dorsalwines , bringing his stellar natural wines. Also a friend of Ops’ for many years, we always have Devin’s wines on offer and are excited to have him pouring here for the first time.
$60 per person for all food. Please reach out if you want to come and have any dietary restrictions, we will do our best to accommodate ❤️
Booking is open on Resy 👋
🎨 @gribrie
Sunday Lunch at Ops ™️
April 12th, 2026
We first encountered Kosuke and his legend in 2018 when he was cooking in the “kitchen” at Ordinaire. There isn’t a kitchen at Ordinaire, but anyone eating his food there would have never known. Then and in the years since, we learned that Kosuke is truly one of the greatest minds to work in a kitchen. And no one does it with more passion or joy.
On a personal note, as someone who is also working through a cultural/traditional sort of lens (for me it’s Italian food, pizza, of course), I have a great appreciation for how committed and successful he is at translating his French and Japanese training to where he calls home. His food is a reflection of how experienced and versed he is in historic references, that he is able to freely improvise and create with intention wherever he is. And the creations are delicious.
Since opening @mijote_sf in 2022, it is the place to have the most exciting meal you can find in North America. If you haven’t been, make plans!
Ops is honored to welcome Kosuke Tada and sous chef Lauren Waters, on the heels of the 4 year anniversary of Mijoté, for a casual 3 course lunch On Sunday, April 12th. Coming along from Northern California is Devin of @dorsalwines , bringing his stellar natural wines. Also a friend of Ops’ for many years, we always have Devin’s wines on offer and are excited to have him pouring here for the first time.
$60 per person for all food. Please reach out if you want to come and have any dietary restrictions, we will do our best to accommodate ❤️
Booking is open on Resy 👋
🎨 @gribrie
Sunday Lunch at Ops ™️
April 12th, 2026
We first encountered Kosuke and his legend in 2018 when he was cooking in the “kitchen” at Ordinaire. There isn’t a kitchen at Ordinaire, but anyone eating his food there would have never known. Then and in the years since, we learned that Kosuke is truly one of the greatest minds to work in a kitchen. And no one does it with more passion or joy.
On a personal note, as someone who is also working through a cultural/traditional sort of lens (for me it’s Italian food, pizza, of course), I have a great appreciation for how committed and successful he is at translating his French and Japanese training to where he calls home. His food is a reflection of how experienced and versed he is in historic references, that he is able to freely improvise and create with intention wherever he is. And the creations are delicious.
Since opening @mijote_sf in 2022, it is the place to have the most exciting meal you can find in North America. If you haven’t been, make plans!
Ops is honored to welcome Kosuke Tada and sous chef Lauren Waters, on the heels of the 4 year anniversary of Mijoté, for a casual 3 course lunch On Sunday, April 12th. Coming along from Northern California is Devin of @dorsalwines , bringing his stellar natural wines. Also a friend of Ops’ for many years, we always have Devin’s wines on offer and are excited to have him pouring here for the first time.
$60 per person for all food. Please reach out if you want to come and have any dietary restrictions, we will do our best to accommodate ❤️
Booking is open on Resy 👋
🎨 @gribrie
Sunday Lunch at Ops ™️
April 12th, 2026
We first encountered Kosuke and his legend in 2018 when he was cooking in the “kitchen” at Ordinaire. There isn’t a kitchen at Ordinaire, but anyone eating his food there would have never known. Then and in the years since, we learned that Kosuke is truly one of the greatest minds to work in a kitchen. And no one does it with more passion or joy.
On a personal note, as someone who is also working through a cultural/traditional sort of lens (for me it’s Italian food, pizza, of course), I have a great appreciation for how committed and successful he is at translating his French and Japanese training to where he calls home. His food is a reflection of how experienced and versed he is in historic references, that he is able to freely improvise and create with intention wherever he is. And the creations are delicious.
Since opening @mijote_sf in 2022, it is the place to have the most exciting meal you can find in North America. If you haven’t been, make plans!
Ops is honored to welcome Kosuke Tada and sous chef Lauren Waters, on the heels of the 4 year anniversary of Mijoté, for a casual 3 course lunch On Sunday, April 12th. Coming along from Northern California is Devin of @dorsalwines , bringing his stellar natural wines. Also a friend of Ops’ for many years, we always have Devin’s wines on offer and are excited to have him pouring here for the first time.
$60 per person for all food. Please reach out if you want to come and have any dietary restrictions, we will do our best to accommodate ❤️
Booking is open on Resy 👋
🎨 @gribrie
Sunday Lunch at Ops ™️
April 12th, 2026
We first encountered Kosuke and his legend in 2018 when he was cooking in the “kitchen” at Ordinaire. There isn’t a kitchen at Ordinaire, but anyone eating his food there would have never known. Then and in the years since, we learned that Kosuke is truly one of the greatest minds to work in a kitchen. And no one does it with more passion or joy.
On a personal note, as someone who is also working through a cultural/traditional sort of lens (for me it’s Italian food, pizza, of course), I have a great appreciation for how committed and successful he is at translating his French and Japanese training to where he calls home. His food is a reflection of how experienced and versed he is in historic references, that he is able to freely improvise and create with intention wherever he is. And the creations are delicious.
Since opening @mijote_sf in 2022, it is the place to have the most exciting meal you can find in North America. If you haven’t been, make plans!
Ops is honored to welcome Kosuke Tada and sous chef Lauren Waters, on the heels of the 4 year anniversary of Mijoté, for a casual 3 course lunch On Sunday, April 12th. Coming along from Northern California is Devin of @dorsalwines , bringing his stellar natural wines. Also a friend of Ops’ for many years, we always have Devin’s wines on offer and are excited to have him pouring here for the first time.
$60 per person for all food. Please reach out if you want to come and have any dietary restrictions, we will do our best to accommodate ❤️
Booking is open on Resy 👋
🎨 @gribrie
Sunday Lunch at Ops ™️
April 12th, 2026
We first encountered Kosuke and his legend in 2018 when he was cooking in the “kitchen” at Ordinaire. There isn’t a kitchen at Ordinaire, but anyone eating his food there would have never known. Then and in the years since, we learned that Kosuke is truly one of the greatest minds to work in a kitchen. And no one does it with more passion or joy.
On a personal note, as someone who is also working through a cultural/traditional sort of lens (for me it’s Italian food, pizza, of course), I have a great appreciation for how committed and successful he is at translating his French and Japanese training to where he calls home. His food is a reflection of how experienced and versed he is in historic references, that he is able to freely improvise and create with intention wherever he is. And the creations are delicious.
Since opening @mijote_sf in 2022, it is the place to have the most exciting meal you can find in North America. If you haven’t been, make plans!
Ops is honored to welcome Kosuke Tada and sous chef Lauren Waters, on the heels of the 4 year anniversary of Mijoté, for a casual 3 course lunch On Sunday, April 12th. Coming along from Northern California is Devin of @dorsalwines , bringing his stellar natural wines. Also a friend of Ops’ for many years, we always have Devin’s wines on offer and are excited to have him pouring here for the first time.
$60 per person for all food. Please reach out if you want to come and have any dietary restrictions, we will do our best to accommodate ❤️
Booking is open on Resy 👋
🎨 @gribrie
Sunday Lunch at Ops ™️
April 12th, 2026
We first encountered Kosuke and his legend in 2018 when he was cooking in the “kitchen” at Ordinaire. There isn’t a kitchen at Ordinaire, but anyone eating his food there would have never known. Then and in the years since, we learned that Kosuke is truly one of the greatest minds to work in a kitchen. And no one does it with more passion or joy.
On a personal note, as someone who is also working through a cultural/traditional sort of lens (for me it’s Italian food, pizza, of course), I have a great appreciation for how committed and successful he is at translating his French and Japanese training to where he calls home. His food is a reflection of how experienced and versed he is in historic references, that he is able to freely improvise and create with intention wherever he is. And the creations are delicious.
Since opening @mijote_sf in 2022, it is the place to have the most exciting meal you can find in North America. If you haven’t been, make plans!
Ops is honored to welcome Kosuke Tada and sous chef Lauren Waters, on the heels of the 4 year anniversary of Mijoté, for a casual 3 course lunch On Sunday, April 12th. Coming along from Northern California is Devin of @dorsalwines , bringing his stellar natural wines. Also a friend of Ops’ for many years, we always have Devin’s wines on offer and are excited to have him pouring here for the first time.
$60 per person for all food. Please reach out if you want to come and have any dietary restrictions, we will do our best to accommodate ❤️
Booking is open on Resy 👋
🎨 @gribrie
Sunday Lunch at Ops ™️
April 12th, 2026
We first encountered Kosuke and his legend in 2018 when he was cooking in the “kitchen” at Ordinaire. There isn’t a kitchen at Ordinaire, but anyone eating his food there would have never known. Then and in the years since, we learned that Kosuke is truly one of the greatest minds to work in a kitchen. And no one does it with more passion or joy.
On a personal note, as someone who is also working through a cultural/traditional sort of lens (for me it’s Italian food, pizza, of course), I have a great appreciation for how committed and successful he is at translating his French and Japanese training to where he calls home. His food is a reflection of how experienced and versed he is in historic references, that he is able to freely improvise and create with intention wherever he is. And the creations are delicious.
Since opening @mijote_sf in 2022, it is the place to have the most exciting meal you can find in North America. If you haven’t been, make plans!
Ops is honored to welcome Kosuke Tada and sous chef Lauren Waters, on the heels of the 4 year anniversary of Mijoté, for a casual 3 course lunch On Sunday, April 12th. Coming along from Northern California is Devin of @dorsalwines , bringing his stellar natural wines. Also a friend of Ops’ for many years, we always have Devin’s wines on offer and are excited to have him pouring here for the first time.
$60 per person for all food. Please reach out if you want to come and have any dietary restrictions, we will do our best to accommodate ❤️
Booking is open on Resy 👋
🎨 @gribrie
East Village tavern style!
Using our sourdough and mostly flours from @brooklyngranaryandmill
This is our take on middle American pizza. Made a little smaller for sharing, before enjoying our main event pizza. Also sized to be able to tackle alone. For the uninitiated, I always eat the corners first. The best bite ❤️
East Village tavern style!
Using our sourdough and mostly flours from @brooklyngranaryandmill
This is our take on middle American pizza. Made a little smaller for sharing, before enjoying our main event pizza. Also sized to be able to tackle alone. For the uninitiated, I always eat the corners first. The best bite ❤️
East Village tavern style!
Using our sourdough and mostly flours from @brooklyngranaryandmill
This is our take on middle American pizza. Made a little smaller for sharing, before enjoying our main event pizza. Also sized to be able to tackle alone. For the uninitiated, I always eat the corners first. The best bite ❤️
East Village tavern style!
Using our sourdough and mostly flours from @brooklyngranaryandmill
This is our take on middle American pizza. Made a little smaller for sharing, before enjoying our main event pizza. Also sized to be able to tackle alone. For the uninitiated, I always eat the corners first. The best bite ❤️
East Village tavern style!
Using our sourdough and mostly flours from @brooklyngranaryandmill
This is our take on middle American pizza. Made a little smaller for sharing, before enjoying our main event pizza. Also sized to be able to tackle alone. For the uninitiated, I always eat the corners first. The best bite ❤️
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